Pollo arvejado is a Chilean chicken stew in which browned chicken simmers with peas, carrots, onion, herbs, and a savory tomato-and-wine sauce. It is comforting without being heavy, and the one-pot method lets the chicken flavor the vegetables and broth as it cooks; recipes vary by household, with some adding more tomato or serving the sauce over rice.
Ingredients
- 4 bone-in, skin-on chicken thighs, about 2 lb (900 g), patted dry
- 1 tsp fine salt (5 g), plus more to taste
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 2 tbsp neutral cooking oil (30 ml)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 2 medium carrots, peeled and cut into small dice, about 1 cup (150 g)
- 3 garlic cloves, minced, about 1 tbsp (9 g)
- 1 tsp sweet paprika or Chilean ají color (2 g)
- 1 tsp dried oregano (1 g)
- ½ tsp ground cumin (1 g)
- 1 medium ripe tomato, grated or finely chopped, about ¾ cup (150 g)
- ½ cup dry white wine (120 ml); or use extra chicken broth for an alcohol-free version
- 1 cup low-sodium chicken broth (240 ml)
- 1 bay leaf
- 1½ cups frozen green peas (225 g), no need to thaw
- 2 tbsp chopped fresh cilantro or parsley (8 g), optional
Instructions
- Prepare the chicken and vegetables. Pat the thighs dry, then season them on both sides with the salt and pepper. Chop the onion and carrots, mince the garlic, and prepare the tomato. Drying the chicken helps it brown rather than steam. Keep raw-chicken utensils and the cutting board separate from the vegetables you will serve.
- Brown the chicken. Heat the oil in a heavy Dutch oven or deep, wide skillet over medium-high heat. Add the thighs skin-side down and brown for about 5 minutes, then turn and brown the other side for about 5 minutes. Work in batches if the pan is crowded. The chicken will not be cooked through yet. Transfer it to a plate, leaving the fat and browned bits in the pan.
- Soften the vegetables and seasonings. Reduce the heat to medium. Add the onion and carrots and cook for 6 minutes, stirring occasionally, until the onion softens. Stir in the garlic, paprika, oregano, and cumin and cook for 2 minutes, just until fragrant. If the pan looks dry, add a tablespoon of broth rather than letting the garlic scorch.
- Build the braising liquid. Stir in the tomato and cook for 2 minutes, scraping up any browned bits. Pour in the wine and simmer for 2 minutes to reduce it slightly. Add the broth and bay leaf, then stir to combine. For a version without wine, use broth in its place; the sauce will taste a little less bright but will still be savory.
- Braise the chicken. Return the thighs to the pan, skin-side up, along with any juices on the plate. The liquid should come partway up the chicken, not cover it completely. Bring it to a gentle simmer, cover, and cook over low heat for 35 minutes. Adjust the heat as needed so the liquid bubbles gently rather than boiling hard. Check that the thickest part of each thigh, away from the bone, reaches 165°F (74°C) on a food thermometer; the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again.
- Add the peas and finish the sauce. Stir in the frozen peas, cover, and cook for 5 minutes, until hot and tender. Remove the bay leaf. Taste the sauce and adjust the salt and pepper. If it is thinner than you like, transfer the cooked chicken briefly to a plate and simmer the uncovered sauce for a few minutes; return the chicken before serving.
- Rest and serve. Let the stew stand for 3 minutes, then scatter over cilantro or parsley if using. Spoon the vegetables and sauce around the chicken and serve hot.
Tips
- Choose a pan that gives the chicken room. A wide Dutch oven or deep skillet lets the thighs brown instead of releasing moisture in a crowded pile. If the pieces touch closely, brown them in batches and return them all to the pan for the braise.
- Use ají color if you can find it. Chilean ají color is a mild, red seasoning used in some home-style cooking. Sweet paprika is a practical substitute and gives a similar color, though it will not have exactly the same flavor. Avoid substituting hot paprika unless you want noticeable heat.
- Keep the simmer gentle. A hard boil can make the chicken cook unevenly and break the vegetables down too much. Look for occasional small bubbles around the edge of the pan, and lower the heat if the sauce is rapidly bubbling.
- Season the sauce at the end. Broths vary in saltiness, and the sauce concentrates a little as it cooks. Taste after the peas are added, then add salt gradually. If the sauce tastes flat, a small splash of wine or a squeeze of lemon at the table can lift it.
Serving Suggestions
Serve pollo arvejado in shallow bowls with steamed white rice, which catches the tomato, wine, and chicken juices. Plain boiled potatoes or crusty bread are also useful for soaking up the sauce. For a fuller meal, add a simple green salad dressed with oil and vinegar, or serve sliced avocado and tomato on the side. The stew is substantial enough to stand on its own, but rice makes the servings go further and is an especially convenient partner when the sauce is plentiful.
Bring the chicken to the table with the skin facing upward if you want to preserve its browned appearance. The skin softens somewhat during braising, so for a crisper finish you can transfer the thighs to a foil-lined baking sheet after they reach 165°F (74°C) and broil them briefly, watching closely. Keep the sauce and vegetables warm on the stovetop while doing this, and do not leave the chicken unattended under the broiler.
Variations
Use boneless thighs. They work well when you want easier serving, although they can cook faster than bone-in pieces. Start checking their temperature after about 20 minutes of braising and remove each piece as soon as it reaches 165°F (74°C). The bone-in version generally gives the sauce a fuller chicken flavor.
Add potatoes. Cut 1 or 2 small waxy potatoes into bite-size pieces and add them to the pan with the broth. They need enough time to become tender, so check them with a fork before adding the peas; if they are still firm, continue the braise before moving on. The extra starch will make the sauce thicker and the dish more filling.
Make it without wine. Replace the ½ cup (120 ml) white wine with the same amount of chicken broth. A teaspoon of lemon juice stirred into the finished sauce can add some brightness, but it is optional. This substitution keeps the method simple while making the dish suitable for people avoiding alcohol.
Adjust the vegetables or herbs. A handful of diced red bell pepper can be cooked with the onion and carrot, while chopped parsley can replace cilantro at the end. Some versions use more tomato or a pinch of chili; these are easy ways to make the sauce brighter or spicier without changing the basic braise.
Storage and Reheating
Refrigerate the chicken and sauce within 2 hours of cooking, ideally in a shallow airtight container so they cool promptly. Properly refrigerated leftovers keep for 3 to 4 days. The sauce may thicken as it chills, and the chicken may absorb some of it; that is normal. For longer storage, freeze the cooled stew in a freezer-safe container for up to 3 months for best quality. Thaw it overnight in the refrigerator before reheating.
Reheat a portion gently in a covered saucepan over medium-low heat, adding a splash of broth or water if the sauce is too thick. Stir occasionally and heat until the chicken and sauce reach 165°F (74°C), checked with a food thermometer. You can also microwave a covered portion, pausing to stir the sauce and rotate the pieces so they heat evenly; check the temperature in the thickest part of the chicken. Reheat only the amount you plan to eat, since repeated warming can dry out the meat.
Frequently Asked Questions
What does pollo arvejado mean?
Pollo means chicken, and arvejado refers to peas, so the name describes chicken cooked with peas. It is a familiar Chilean home-style preparation, though the exact vegetables, seasonings, and amount of tomato differ from one recipe to another.
Can I use fresh peas instead of frozen?
Yes. Add tender fresh peas near the end and cook them until hot and just tender, usually about 3 to 5 minutes. Larger or older peas may need a little longer. Add them only after the chicken is cooked through so they do not become overly soft during the longer braise.
Can I make this recipe ahead?
Yes. Cook it through, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat gently with a splash of broth until it reaches 165°F (74°C). If you want the peas to look especially bright, you can cook the chicken and sauce ahead, then add the peas during reheating and simmer until they are hot.
How can I tell when the chicken is done?
Use a food thermometer, inserting it into the thickest part of each thigh without touching the bone. Poultry is safe at 165°F (74°C). Color and clear juices are not reliable substitutes for checking the temperature, especially with bone-in pieces that vary in size.
Can I make pollo arvejado in a slow cooker?
You can adapt the ingredients, but the stovetop method in this recipe is designed to brown the chicken and reduce the sauce in one pan. If using a slow cooker, brown the chicken and soften the vegetables first, then transfer them with the liquid to the cooker. Follow the appliance’s guidance for poultry and verify that the chicken reaches 165°F (74°C); add the peas near the end so they retain their texture.
What can I use instead of chicken thighs?
Bone-in drumsticks can be used in a similar amount and cooked with the same temperature check, though timing can vary with their size. Boneless thighs are another option and usually cook sooner. Chicken breasts are leaner and can dry out during a long braise, so check them early and take them out once they reach 165°F (74°C), returning them to the sauce just before serving if needed.
Related
- Chilean Sea Bass Recipe with Lemon Caper Butter Sauce
- Traditional Chilean Empanada Recipe: Empanadas de Pino
- Chilean Cuisine Recipes: Pastel de Choclo
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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